Description
Keep this cold so it doesn’t become a melty (albeit) delicious mess!
Ingredients
- 4-5 lightly salted matzos, or 36 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup firmly packed dark brown sugar
- 1 12-ounce bag semi-sweet chocolate chips
- 1/2 teaspoon Maldon salt (sea salt flakes) or kosher salt
- Candy eyeballs
- Halloween sprinkles/nonpareils
- Mini M&Ms
- Chopped Heath Bars
- Candy corn
- Salted pretzels, lightly chopped
Instructions
- Preheat the oven to 350°. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with matzos or saltines, breaking them apart and piecing them together as necessary to cover the baking sheet.
- Make the toffee: Combine butter and dark brown sugar in a medium saucepan over medium heat. Stir constantly with a whisk until the mixture comes to a boil. If it looks like it’s separating, keep stirring and it will come together. Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until the mixture looks foamy and thick.
- Taking extra precaution because the toffee will be hot, pour the toffee over the matzos or saltines and using a rubber spatula, spread it out to cover the entire surface.
- Bake for 8 to 10 minutes, until the toffee topping is bubbling all over.
- While the toffee is baking, measure out your chocolate chips so they’re ready, and have your flaky salt and any sprinkles and toppings on standby.
- When your toffee comes out of the oven, immediately sprinkle on the chocolate chips, and let them sit for 3 to 5 minutes so they start to melt. Then, use an offset spatula to spread the chocolate into an even layer, covering all the toffee, all the way to the edges.
- Sprinkle with sea salt and add your decorative toppings. For these Halloween treats, I carefully place the candy eyeballs all over, pressing them gently into the chocolate, and then move on to the candy corn and pretzel pieces (anything you’re using that has bigger pieces). Then add Mini M&Ms, Heath Bar bits and Halloween colored sprinkles.
- Refrigerate the sheet pan with your chocolate toffee creation for about 45 minutes. Don’t leave it in there much longer or it will be harder to break apart.
- Using a sharp knife (a chef knife works best), cut into pieces and store in an airtight container in the refrigerator and serve cold.
Notes
You can adapt this to any holiday or occasion you want! For a Passover recipe, top with salt and toasted pecans.
I highly recommend sprinkling a topping salt on the chocolate, even if you don’t add anything else. Kosher salt or sea salt work well. Maldon salt is a fantastic finishing salt, very delicate, the consistency of snowflakes! It’s great as a finishing salt on cookies, potatoes, other roasted vegetables or meats… it’s a worthwhile staple to keep on hand.
Recommended tools and equipment: Whisk, offset spatula, rimmed baking sheet, rubber spatula, heavy-bottomed saucepan, 6” chef’s knife or 8” chef’s knife.
Specialty items: Maldon salt, candy eyeballs, Halloween nonpareils or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dessert, holiday
- Cuisine: American